Black currants: 5 delicious recipes

Looking for blackcurrant ideas? We have them. Photo: Melica/Shutterstock

Do you have currants in the garden or in the freezer, but you don’t know what to do with them? We have 5 great recipes for jams, liqueurs, syrups and more.

Blackcurrant is one of the most popular berries in German gardens. But not everyone likes the clean, slightly sour taste of small berries. Therefore, with a rich harvest, the question quickly arises: how can blackcurrants be used? We have collected 5 ideas that you can easily imitate. From classic jam to creamy cat syrup.

Black currant jam

Did you know that blackcurrant spread isn’t strictly jam, it’s jam? In this article, we explain the difference.

But whatever you call it: a spread made from black currants not only tastes delicious, but also keeps the berries longer. Jam can not only be spread on bread, but it can also be used in baked goods or to make sauces, for example.

The ingredients for blackcurrant jam are very simple:

  • 1 kg of currants
  • 500 g storage sugar (2:1)

And so you continue:

  • Wash and peel the currants. This works especially well if you run a fork along the stems and pull off the berries.
  • Puree the currants with a hand blender.
  • Put the fruit puree with the sugar in a saucepan and let it all boil for about 5 minutes.
  • Pour the still hot jam into sterilized screw top jars. Close and let stand upside down for 10 minutes.

As soon as the jars have cooled, the cat jam is ready. If the jars are properly sealed, the jam will keep for at least 12 months if stored in a cool, dry place, and often much longer.

Of course, you can also combine black currants with red or other fruits or spices according to your taste. Strawberries, raspberries or blackberries, for example, are particularly suitable.

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Black currant jelly (jam without seeds)

The jelly does not contain seeds because it is made from juice. Of course, it also works with black currants.


  • 1 kg of black currants
  • 100 ml of water
  • 250 g storage sugar (3:1)

How to make jelly:

  • Wash and peel the currants.
  • Put the berries in a saucepan with water and bring the mixture to a boil. Cover and simmer for about 30 minutes, stirring occasionally.
  • Line a fine sieve with a kitchen towel and hang over the pot. Pour the berries and their juice from the pot onto a sieve and leave to drain for about 6 hours or overnight.
  • Measure out 750 ml of juice. Put it in a saucepan with jam sugar and mix well.
  • Let the mixture simmer for about 3 minutes.
  • While still hot, pour the jelly into clean jars and immediately close them with lids. Then turn the glasses upside down for about 10 minutes.

The jelly can now be stored for at least 6-9 months.

Make your own blackcurrant liqueur

Whether as a gift or for your own birthday party, currant liqueur is always a great idea, but it takes time.

Ingredients for currant liqueur:

  • 300 grams of black currants
  • 200 g candy sugar
  • 1 packet of vanilla sugar
  • 700 ml of vodka
  • 1-2 strips of lemon peel

How to do it:

  • Wash and peel the currants.
  • Place the berries in a large decanter or bottle with the rock candy, vanilla sugar, vodka and lemon zest.
  • Leave for 4 to 6 weeks.
  • Pour the liquid through a sieve or filter – done.

By the way: you don’t have to throw away the currants. You can simply pour vodka or brandy over the berries again and drink the next liqueur after 4-6 weeks.

You’ve basically made your own “Creme de Cassis”. If you mix a glass of blackcurrant liqueur with sparkling wine, you get Kir Royal. You can also use schnapps for other cocktails.

Recipe: Blackcurrant juice

Blackcurrant juice can of course also be drunk directly. But it also tastes good mixed with sparkling water and a slice of lemon – a great way to cool off in the summer.

Ingredients for Currant Juice:

  • 1 kg of currants
  • 500 ml of water
  • about 500 g of sugar


  • Wash and peel the currants.
  • Puree the currants with a hand blender or puree the berries with a potato masher.
  • Put the fruit puree in a saucepan and add water. Bring the mixture to a boil and simmer for about 20 minutes.
  • After cooking, pour the pulp into a clean towel and squeeze the juice into a measuring cup or container placed on a scale. For the next step, you need to know how much juice you collected.
  • Add about 500 g of sugar per liter of juice. If you have extracted 500 ml of juice, this corresponds to about 250 g of sugar.
  • Bring the juice and sugar to a boil again, then skim off the foam.
  • Pour the hot juice into clean bottles and seal them immediately.

Cassis juice can also be used wonderfully in sauces or desserts.

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Blackcurrants: Make your own syrup

A shot of syrup in a drink or over ice – who can say no to that? We will tell you how to make your own cat syrup.


  • 1 kg of black currants
  • 400 ml of water
  • 700 grams of sugar
  • 1 lemon (organic)

This is how it is done:

  • Wash and peel the currants.
  • Put the berries in a saucepan with water and the juice of one organic lemon and bring the mixture to a boil. Let the berries simmer, stirring, until they burst, about 5 minutes.
  • Remove the pot from the heat and leave the berries covered for another 10 minutes.
  • Strain the berries through a fine sieve, save the juice.
  • Boil the juice with sugar again on the stove. Then let the mixture simmer for about 30 minutes, stirring, until the juice turns into a thickened syrup.
  • Pour the hot syrup into clean bottles and seal them immediately.

Read also: Canned strawberries – 7 ideas


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